Directions:

1. Prepare nuts: Preheat oven to 350°F. Toss nuts in melted butter. Stir together sugar and remaining ingredients in a medium bowl; sprinkle over nuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil-lined pan. Bake for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork. Store in an airtight container for up to 1 week.

2. Prepare vinaigrette: Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.

3. To assemble salad: Combine all of the salad ingredients in a large bowl. Sprinkle in nuts. Drizzle with Vinaigrette, gently tossing to coat.